- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the chilli bean sauce:
- 300 ml water
- 10 medium red chillies, seeds removed and flesh roughly chopped
- 400 g can soya or broad beans, rinsed and drained
- 3-4 cloves garlic, finely chopped
- 3 tbsp dark soy sauce
- 1 tbsp salt
- 1 tbsp rice vinegar, or Mirin
For the stir-fry:
- 2 tbsp groundnut oil
- 1 clove garlic, finely chopped
- 1 tsp grated (peeled) ginger
- 1 aubergine
- 500 ml hot vegetable stock
- 2 tbsp light soy sauce
- 400 g (firm beancurd) tofu, in water, drained and cut into cubes
- 2 small spring onions, chopped lengthways
- handful coriander leaves
- steamed rice, to serve
1. For the chilli bean sauce: pour the water into a pan, add the chillies and bring to the boil. Reduce the heat and cook gently until the chillies have softened.
2. Add the canned beans and return the mixture to the boil. Using a hand blender, roughly mash up the beans and chillies, adding the garlic intermittently, to make a chunky sauce.
3. Season with the soy sauce, salt and rice vinegar and mix well. Pour the sauce into a sterilised jar, seal and cool. (The sauce can be kept in the fridge for up to 10 days: add to flavour dishes, as desired.)
4. For the stir-fry: heat a wok over a medium-high heat until hot, then pour in the oil. Add the garlic and ginger and stir-fry for just less than 1 minute. Add the sliced aubergine and stir-fry for 2-3 minutes.
5. Add the hot vegetable stock, then add 3 tablespoons of the chilli bean sauce and the soy sauce and stir well.
6. Add the beancurd and stir-fry gently for a further 1-2 minutes or until it is cooked.
7. Garnish with spring onions, and coriander leaves. Serve with steamed rice.
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